Slow Cooker Mexican Brisket, SO MUCH FLAVOR & Fall-Apart Tender!

Behold brisket: the most magical cut of meat that ever existed. Very few recipes give it the respect it deserves, but this Slow Cooker Mexican Brisket recipe is simply the best. With flavors so intense they overwhelm your tastebuds and meat so tender it falls apart, Slow Cooker Mexican Brisket is guaranteed to satisfy any hungry person.

If you love juicy, flavorful brisket — you’re in for a succulent surprise. Slow Cooker Mexican Brisket is unashamedly additive, and each beloved bite is pure bliss.

With simple ingredients and prep, this recipe is a guaranteed keeper. The slow cooker allows the savory ingredients and natural juices of the meat to develop on a level your tastebuds never even knew existed. The hypnotic aroma of Slow Cooker Mexican Brisket will make your mouth water!

The end result is a glorious brisket that’s extremely versatile: you can make tacos, enchiladas, nachos, etc. with it! However, it’s so delicious you’ll be more than satisfied with eating it alone.

Here’s how to make Slow Cooker Mexican Brisket:

Ingredients:

5 pound brisket, prepped (most of fat removed)

2 onions, cut into 1/8ths

4 cloves garlic, crushed

1/2 cup water

Ingredients for the dry rub:

4 teaspoons chile powder

2 teaspoons salt (I used sea salt)

2 teaspoons granulated onion or onion powder

2 teaspoons cumin

1 teaspoon chipotle chile powder

1 teaspoon ground coriander

1 teaspoon granulated garlic or garlic powder

1 teaspoon crushed Mexican oregano

Directions:

Mix the dry rub ingredients together in a small bowl. Divide in half and set aside.
Using 1/2 of the dry rub, rub both sides of the brisket with it. Save the other half of the rub for adding to the brisket at the end of the cooking time. Then, cut brisket in half crosswise so that it will fit.

Place some of the onions and garlic on the bottom of the crock-pot. Lay the brisket on top of the onions and garlic. Scatter the remaining onions and garlic over the brisket.

Pour 1/2 cup water around edges. Put the lid on crock-pot and cook brisket on low for 8-10 hours.
Remove brisket, allow to cool for a few minutes, then shred with two forks. The brisket literally falls apart at this point.

If desired, do a quick rough chop of the meat to cut it into smaller bite-sized pieces. Remove the onions and garlic from crock-pot. Leave about 2 cups of the juices in the bottom.

Return meat to crock-pot and sprinkle with remaining rub. Toss to coat well. Turn crock-pot to high and allow the meat to get hot again.

May be served directly from crock-pot or removed, drained, to a separate serving dish.